AuthorMike EgrieCategoryDifficultyIntermediate
Grilled Vegetable Quinoa Bowl
Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
 3 green onions, ends trimmed
 2 roma tomatoes, halved lengthwise
 1 ear sweet corn
 1 medium orange or yellow bell pepper, halved lengthwise and seeded
 2 cups halved radishes
 1 cup garlic & herb marinade, divided
 1 small avocado, peeled and pitted
 2 tbsp plain nonfat Greek yogurt
 1 cup Wholesome Pantry™ tri-color quinoa
 ¼ cup roasted unsalted sunfl ower seeds
1

Place onions, tomatoes, corn, pepper and radishes in large zip-top plastic bag; pour ¾ cup marinade over vegetables. Seal bag, pressing out excess air; gently massage and refrigerate at least 30 minutes or up to 1 hour.

2

In medium bowl, mash avocado with back of fork; whisk in yogurt and remaining ¼ cup marinade; cover and refrigerate.

3

Prepare outdoor grill for direct grilling over medium-high heat. Prepare quinoa as label directs.

4

Remove vegetables from marinade; discard marinade. Place vegetables on hot grill rack; cover and cook onions and tomatoes 5 minutes, and corn, pepper and radishes 10 minutes or until grill
marks appear, turning once. Transfer vegetables to cutting board. Cut onions, tomatoes and pepper into 1-inch pieces; cut corn kernels from cob. Divide quinoa into 4 bowls; top with vegetables and avocado mixture; sprinkle with sunflower seeds.

Chef Tips: Customize this dish by using your favorite vegetables, and swapping the quinoa with another protein-packed grain such as bulgur, couscous or oats. Top with some rotisserie chicken for a heat-free way to pump up the protein.

Make it Gluten Free: Dependent on using a Gluten Free dressing.

Ingredients

 3 green onions, ends trimmed
 2 roma tomatoes, halved lengthwise
 1 ear sweet corn
 1 medium orange or yellow bell pepper, halved lengthwise and seeded
 2 cups halved radishes
 1 cup garlic & herb marinade, divided
 1 small avocado, peeled and pitted
 2 tbsp plain nonfat Greek yogurt
 1 cup Wholesome Pantry™ tri-color quinoa
 ¼ cup roasted unsalted sunfl ower seeds

Directions

1

Place onions, tomatoes, corn, pepper and radishes in large zip-top plastic bag; pour ¾ cup marinade over vegetables. Seal bag, pressing out excess air; gently massage and refrigerate at least 30 minutes or up to 1 hour.

2

In medium bowl, mash avocado with back of fork; whisk in yogurt and remaining ¼ cup marinade; cover and refrigerate.

3

Prepare outdoor grill for direct grilling over medium-high heat. Prepare quinoa as label directs.

4

Remove vegetables from marinade; discard marinade. Place vegetables on hot grill rack; cover and cook onions and tomatoes 5 minutes, and corn, pepper and radishes 10 minutes or until grill
marks appear, turning once. Transfer vegetables to cutting board. Cut onions, tomatoes and pepper into 1-inch pieces; cut corn kernels from cob. Divide quinoa into 4 bowls; top with vegetables and avocado mixture; sprinkle with sunflower seeds.

Grilled Vegetable Quinoa Bowl
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